White Chicken Chili - cooking recipe

Ingredients

6 chicken breasts
1 (1 ounce) packet taco seasoning
2 tablespoons poultry seasoning
4 ounces butter
1/2 onion, diced (vidalia)
2 tablespoons minced garlic
3 jalapenos, diced (one whole and the other two with membranes and seeds removed)
2 tablespoons chili powder
2 tablespoons cumin
6 (15 ounce) cans great northern beans
1/4 cup flour
6 cups chicken stock
5 cups half-and-half
2 tablespoons kosher salt
2 tablespoons Frank's red hot sauce
3 tablespoons Worcestershire sauce
2 tablespoons white pepper
2 cups finely shredded colby-monterey jack cheese

Preparation

Preheat oven to 375.
-Pour the taco seasoning and poultry seasoning into bowl and mix. Dredge your chicken breasts in it and place in a 9x13 dish and bake in oven for 30-45 minutes. Shred or dice after cooked and set aside.
-Melt butter and saute onion, garlic and jalapenos until onions are soft.
-Drain and rinse the beans and add to onion mixture and cook for 5 minutes. Stirring occasionally to meld the flavors.
-Add chili powder, cumin and flour into bean mixture and stir for 5 minutes. Make sure to scrape any of the bits off the bottom of the pot.
-Add the chicken stock, 1/2 and 1/2, salt, white pepper, hot sauce and Worcestershire. Cook until thick. Again scrape the goodness off the bottom of the pot.
-Add the chicken. Then slowly add the cheese a little at a time, until it is melted. Otherwise you will have a cheesy glob of a mess.